Post by shadow on Apr 4, 2007 12:25:20 GMT -5
Honey Mustard Chicken
½ c honey
¼ c Dijon mustard
2 T olive oil
2 T white wine vinegar
3 cloves garlic, crushed
2 T chopped parsley leaves
¼ t Pepper
4 lb chicken, cut into 10 serving pieces
Put the honey, mustard, oil, white wine vinegar, garlic, parsley, and ¼ t freshly ground black pepper in a large, non-metallic bowl. Mix it all together well, and put aside ¼ c of the marinade to baste the chicken during cooking. Add the chicken pieces to the rest of the marinade and turn them so that they are thoroughly coated. Cover the bowl and refrigerate it for at least 4 hours, or overnight.
Preheat grill to medium indirect heat and cook the chicken pieces for 20-30 minutes, or until they are cooked through. The breast pieces may take as little as 15 minutes, while dark meat will take longer. Baste the chicken with the reserved marinade during the last 5-8 minutes of cooking, but no earlier or it is likely to burn. The chicken is delicious served on a bed of spring onion mash.
Source: Chicken Best-Ever Poultry Recipes
I made this and it turned out nice. I used chicken thighs as the family prefers that (I don’t). I did add 2T of honey mustard dressing to the basting marinade and used 3 T Dijon, and 1 T yellow mustard to tone it down for the kids a bit.
My grill did flair up a bit while grilling so I had to watch it and did grill longer than the 30 minutes.
This would be great for boneless chicken breasts.
½ c honey
¼ c Dijon mustard
2 T olive oil
2 T white wine vinegar
3 cloves garlic, crushed
2 T chopped parsley leaves
¼ t Pepper
4 lb chicken, cut into 10 serving pieces
Put the honey, mustard, oil, white wine vinegar, garlic, parsley, and ¼ t freshly ground black pepper in a large, non-metallic bowl. Mix it all together well, and put aside ¼ c of the marinade to baste the chicken during cooking. Add the chicken pieces to the rest of the marinade and turn them so that they are thoroughly coated. Cover the bowl and refrigerate it for at least 4 hours, or overnight.
Preheat grill to medium indirect heat and cook the chicken pieces for 20-30 minutes, or until they are cooked through. The breast pieces may take as little as 15 minutes, while dark meat will take longer. Baste the chicken with the reserved marinade during the last 5-8 minutes of cooking, but no earlier or it is likely to burn. The chicken is delicious served on a bed of spring onion mash.
Source: Chicken Best-Ever Poultry Recipes
I made this and it turned out nice. I used chicken thighs as the family prefers that (I don’t). I did add 2T of honey mustard dressing to the basting marinade and used 3 T Dijon, and 1 T yellow mustard to tone it down for the kids a bit.
My grill did flair up a bit while grilling so I had to watch it and did grill longer than the 30 minutes.
This would be great for boneless chicken breasts.
